'World's strongest' beer with 32% strength launched (BBC)

[eppur_se_muova]

A controversial Scottish brewery has launched what it described as the world's strongest beer - with a 32% alcohol content.

Tactical Nuclear Penguin has been unveiled by BrewDog of Fraserburgh.

BrewDog was previously branded irresponsible for an 18.2% beer called Tokyo, which it then followed with a low alcohol beer called Nanny State.

Managing director James Watt said a limited supply of Tactical Nuclear Penguin would be sold for £30 each.
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A warning on the label states: "This is an extremely strong beer; it should be enjoyed in small servings and with an air of aristocratic nonchalance. In exactly the same manner that you would enjoy a fine whisky, a Frank Zappa album or a visit from a friendly yet anxious ghost."
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more: http://news.bbc.co.uk/2/hi/uk_news/scotland/north_east/8380412.stm




Well, it's nice to see James Watt has finally found a second career. :silly:

[JVS]

1. I'm not interested unless it's also cheap

[rucky]

7. I think 30 pounds is about 50 bucks

that can't be right.

[Sebastian Doyle]

14. But on the other hand

You would only need to drink one of them. :beer:

[depakid]

2. I suspect it tastes revolting

[Atman]

5. Not so...

But then, if you're just looking for a beer to chug, this probably isn't for you.

I gotta admit, though, 32% (NEARLY 70 PROOF!) seems a bit tough. However, we visited Brassiere Beck in Washington, DC a few weeks ago, and they had the most incredible beer list I've ever seen. Six or seven pages of rare and wonderful beers. Several were very high alcohol content. They're more like sippin' beers, like a top-shelf tequila is more like cognac. If you like Bud or MGD, chances are you'll hate anything like this anyway. It's simply not made for you.

.

[depakid]

9. 7% to 10% is one thing- most seasonal winterbrews are in that range

32% is likely going to be something nasty like a fortified barleywine. Then again, some people like barleywine.

[eShirl]

3. I'm guessing it's fortified?

Otherwise, that's one helluva yeast cultivar.

[eppur_se_muova]

4. If it's the yeast, this should be posted in Enviro/Energy! nt

[enlightenment]

6. Actually, they used extreme cold.

Aged the beer (a stout) for 18 months and then froze it, which allowed them to separate the beer from the water.

Interesting idea and they swear it tastes good. They have a very neat website - there's a video on the home page where they explain the entire process.

[Warpy]

16. They had to carbonate it by compressed air, then

because anything above 18-20% kills the yeast and natural carbonation is impossible.

Still, it will come in handy for the "gee, Honey, I only had one beer!" crowd, not that they ever were noted for their veracity or need for the same.

[enlightenment]

19. I'll take your word for it - I know nowt about brewing (or science).

Here's their webpage about the brew:

http://www.brewdog.com/blog-article.php?id=214

[salguine]

8. I don't even drink beer, and I'd buy it just because it's called "Tactical Nuclear Penguin".

[Initech]

10. Where do I try it?

:beer:

[NNN0LHI]

11. 64 Proof beer?

A six-pack of those would lead most people to being very shit-faced. Myself included. I might get two down before I went to sleep.

Don

[KansDem]

17. Yeah, really. They'll have to use shot glasses at chug-a-lug contests...

To paraphrase Dorothy Parker:

I like 64-proof beer
one or two at the most
with three I'm under the table
with four I'm under the host

[ProgressiveProfessor]

12. News report I heard said a limited run on the order of 500 bottles

For brewery as small as they are, they are good at getting attention.

[Posteritatis]

13. Designer beer names are hilarious. (nt)

[DemoTex]

15. Chase that TNP with a grappa wine (if you have a strong stomach)!

Grappa is a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume (75 to 120 US proof), of Italian origin, similar to Spanish orujo liquor, Serbian, Croatian, Bosnian and Montenegrin lozovača or komovica and Portuguese aguardente. Literally "grape stalk", most grappa is made by distilling pomace and grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent waste by using leftovers at the end of the wine season. A similar drink, known as acquavite d'uva, is made by distilling whole must. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well as the specifics of the distillation process.

http://en.wikipedia.org/wiki/Grappa

Ironically, I first tasted grappa in Scotland.

[TheMightyFavog]

18. Grappa?

IIRC, Margaret Cho said that Grappa was italian for "lighter fluid."